Bowl 1 (Wet):
Crack the egg and whisk it until smooth.
Bowl 2 (Dry):
In a shallow dish, combine:
• Panko bread crumbs
• Grated Parmesan cheese
• Garlic powder
• Optional: a pinch of paprika or cayenne for a bit of heat, or Italian seasoning for herby flavor
Mix everything well so the flavors are evenly distributed.
4. Bread the Chicken Cutlets
Take each piece of chicken and:
1. Dip it into the egg, turning to coat both sides completely. Let any excess drip off.
2. Transfer it to the breadcrumb mixture, pressing down firmly and turning to coat each side generously. Press the crumbs in—this helps them adhere better and form that crave-worthy crust.
Place the breaded cutlets on a clean plate or tray.
Optional pro tip: Let the breaded cutlets rest in the fridge for 10–15 minutes before frying. This helps the coating “set” and reduces the chance of it falling off in the pan.
5. Fry to Crispy, Golden Perfection
